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Entrees: Pesto and Grilled Vegetable Sandwiches


Cooking spray, made with olive oil if available
1 red bell pepper, about 8 oz. quartered
1 yellow bell pepper, about 8 oz. quartered
1 1/2 lb. eggplant sliced diagonally 1/4 inch thick
4 tsp. prepared basil pesto (can be purchased in refrigerated sections of most grocery stores)
4 small whole wheat rolls, about 2 oz. each
4 oz. sliced low-fat mozzarella cheese
8 basil leaves


Coat the vegetables with cooking spray and grill until cooked through. Cut the peppers into strips. Lightly coat the rolls with cooking spray and grill until just browned. Spread 1 tsp. pesto on each roll. Top with slice of cheese and then the vegetables. Divide the basil leaves between the sandwiches and heat on the grill until the cheese begins to melt. Serve immediately.

Serves: 4

Exchanges or food group servings: 2 STARCH, 3 VEG, 1 FAT, 1 LEAN MEAT

Nutrients per serving: CALS 326; PROTEIN 15.8g; CARBS 45g; FIBER 10.8g; TOT FAT 11.3g; SAT FAT 4.8g; SODIUM 467mg

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